As a foodie, I believe the foods we put into our bodies impact not only our happiness and joy, but our well being too. Sometimes living in the Northeast (or any cold climate) is difficult in the winter because we don’t always have access to healthy foods. However, in this day and age, it is easier, though freshness is still an issue.
Over the weekend I made dinner. On Sunday, I made Persian Saffron chicken for my parents and I, along with homemade GF rice pilaf. Both were easy to make AND the dish was enjoyed by all.
Saffron & Rosemary Chicken Filet
2 good pinches of saffron powder
2 good pinches of saffron threads
1 1/3 lbs chicken tenders
2 Tbsp. garlic oil
1 1/2 oz rosemary
2 heaped tsp. of crushed sea salt flakes
Freshly ground pepper
Grind the saffron threads with mortar and pestle (I used a spoon), then put with the other powder. Pour over the boiling water and leave to infuse for at least 20 minutes or until the water has cooled and turned a deep red colour.
Place the chicken strips in a bowl and add the garlic oil, rosemary, sea salt, a generous seasoning of black pepper, and then saffron water. Mix well so that the chicken is evenly coated with the marinade. Cover the bowl with plastic wrap and leave in the fridge for an hour to marinate.
Preheat a large frying pan over medium-high heat, drizzle a little oil into the pan, and without overcrowding the pan, fry the chicken for 3-4 minutes on each side until a nice golden brown crust forms and they are cooked through.
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground pepper
- 3 tablespoons butter
- 1/4 cup gluten free spaghetti broken into small pieces
- 2 cups rice
- 2 and 1/2 cups chicken broth
Combine seasoning ingredients
In a medium skillet, melt butter and saute rice and pasta until pasta is lightly toasted (2 or 3 minutes)
Add broth and seasoning mix
Bring to a boil
Cover and reduce heat
Simmer 20 minutes until water is absorbed
Fluff with fork
Feel free to double or triple the seasoning recipe. You can keep in in a small jar so it is available any time you want delicious and gluten free rice pilaf. Simply use 2 and 1/2 teaspoons per 2 cups of rice
Monday my parents had pork and since I have religious restrictions and can’t eat pork, I made cod. I sauteed shallot in 2 tbsp. butter and added the cod with some lemon, salt, pepper, and paprika.
Snow day today! I had the opportunity to make a beef stew and GF cornbread muffins with lactose free milk and cheese.
I am thinking of making recipe posts a regular thing on this blog. If anything interests you, feel free to use and if you have any suggestions, please don’t hesitate in reaching out!